Stir-fried asparagus

Name: Stir-fried asparagus
Cuisine: Thai
Ingredients: a handful of fresh coriander leaves, chopped; 1 tablespoon pickled green peppercorns, rinsed and finely crushed; a handful of French beans, cut into 5 cm/2 inch lengths; 1 bunch of thin asparagus, cut into 5 cm/2 inch lengths; 1 teaspoon Demerara or palm sugar; 2 garlic cloves, peeled and finely chopped; 2 teaspoons water; 1 teaspoon Demerara or palm sugar; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); vegetable oil, for frying; 1 large, fresh red chilli, deseeded and chopped

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 tablespoon pickled green peppercorns, rinsed and finely crushed
a handful of fresh coriander leaves, chopped

Asia
Thailand
Side dish
Fish course
Gluten-free
Pescatarian
November
Winter

Method

In a small bowl, mix the crushed peppercorns with the chopped coriander.
Heat some oil in a wok or heavy-based frying pan and add the crushed pepper and coriander mixture, the asparagus, beans, garlic and sugar. Stir-fry for about 30 seconds to mix well, then add the water.
Cover the pan and steam for about 2 minutes, or until the vegetables are tender.<